• Dr. Krishna Soni
• Dr. M.S. Cholera
• Dr. Neha Kandade
• Vd. B.R. Patel

Background: Agnidamani (Solanum trilobatum Linn.), belonging to the family Solanaceae, is traditionally indicated in the management of Kasa (cough), bronchial asthma, and other respiratory disorders. The whole plant (Panchanga) is used therapeutically in the form of Kwatha. As Kwatha is a freshly prepared aqueous extract with high moisture content and absence of preservatives, its microbial quality may be influenced by environmental conditions such as temperature and relative humidity. Aim: To evaluate the stability and microbial quality of Agnidamani (Solanum trilobatum Linn.) Kwatha prepared from Yavakuta stored under specified temperature and humidity conditions at different time intervals. Materials and Methods: Whole plants of Solanum trilobatum L. were collected from the vicinity of Chengalpattu, Tamil Nadu, during May 2025, cleaned, shade dried, and coarsely powdered to obtain Yavakuta. Preparation of the Kwatha involved heating the drug with distilled water (i.e. decoction form) up to bubbling under standardized conditions, temperature reaching approximately 121°C for 20 minutes. Microbiological evaluation was carried out at the Microbiology Laboratory, I.T.R.A., Jamnagar. Smear examination by Gram’s stain and 10% KOH preparation, along with aerobic bacterial culture and fungal culture, was performed periodically from July 2025 to June 2026 under ambient conditions. Temperature during the study period ranged from 22°C to 38°C and relative humidity from 34% to 80%. Results: Initial microbiological evaluation of Agnidamani Panchanga Yavakuta revealed many Gram-negative pleomorphic rods arranged singly, and culture studies identified Pseudomonas species and Enterobacter species. These organisms were considered plant-associated commensals and not contamination. Subsequent evaluation of freshly prepared Agnidamani Kwatha showed no microorganisms on Gram’s staining, no bacterial growth on aerobic culture, no fungal filaments on 10% KOH examination, and no fungal pathogen on fungal culture. These findings remained consistent throughout the monthly evaluations during the twelve-month study period. Conclusion: The freshly prepared Agnidamani (Solanum trilobatum Linn.) Panchanga Kwatha showed complete absence of bacterial and fungal growth after processing throughout the study period. The findings indicate that the preparation method effectively eliminates viable microbial contaminants and supports the microbiological quality and safety of Agnidamani Kwatha when prepared under appropriate conditions.

Agnidamani, Solanum trilobatum Linn., Yavakuta, Kwatha, Kasa, Microbial profile, Stability, Gram’s stain, Fungal culture.

"“Stability and Microbial Profiling of Agnidamani (Solanum trilobatum Linn.) Yavakuta and Evaluation of Kwatha Prepared Therefrom in the Management of Kasa (Cough)”", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 9, page no.a452-a460, September-2026, Available :http://www.jetir.org/papers/JETIR2609055.pdf

"“Stability and Microbial Profiling of Agnidamani (Solanum trilobatum Linn.) Yavakuta and Evaluation of Kwatha Prepared Therefrom in the Management of Kasa (Cough)”", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 9, page no. ppa452-a460, September-2026, Available at : http://www.jetir.org/papers/JETIR2609055.pdf